Friday, December 20, 2013

Kozhiyala Peera (Serves 4)

Meen peera


1. Fish (I used anchovies here) ½ kg, cleaned and washed well
2. Coriander powder ½ tsp
3. Red chilly powder 1 tsp
    Turmeric powder ½ tsp
    Grated coconut ¾ cup
    Shallots 5 nos
4. Green chilly 2 nos
5. Gamboge/Raw mango 2 medium pieces
6. Salt as required
7. Water ¾ cup
8. Curry leaves a few
9. Coconut oil 1 TBSP, divided


  • Crush together ingredients numbered 4 and set aside.
  • Now in a claypot/a pan, add water, gamboge/mango, salt and the crushed shallots mixture along with coriander powder, ½ TBSP oil and green chilly. Allow this to boil.
  • Once boiling add the cleaned fish and cook till completely dry.
  • Lastly add the rest of coconut oil and curry leaves. Mix well and remove from flame, Keep covered until ready to serve.



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